This easy one-pot dish comes together in under an hour and is good enough to be a complete meal. It feels a lot like the grown-up version of broccoli-cheese rice, and we want to make it every single night. The creamy rice gets a zappy hit from the vinegary peppers that lean more sweet than spicy. Their sharpness lightens the dish, making it not feel so heavy while still being a comforting and satisfying meal. Deglazing the pan with the pickling liquid from the pepperoncini helps really flavor the rice.
The chicken:
I opted for boneless, skinless chicken breasts for this recipe because of their accessibility and versatility, and the pepperoncini and rice are foolproof ways of avoiding the blandness they can be known for. Of course, you can use whatever cut you’ve got on hand; just be sure to have an instant-read thermometer to know when it’s fully cooked through, as times may vary depending on the thickness of the meat. Boneless, skinless thighs would be a great alternative.
The rice:
Rinsing may seem like an unnecessary step, but it does help remove some excess starch and keeps the rice fluffy and light. Just place the rice in a sieve and run tap water over until the water looks mostly clear. You can also use brown rice for a bit of a different flavor profile if you prefer.
The pepperoncini:
These are colorful, mild chiles that are conveniently sliced and stored in jars at many grocery stores (they’re not the same as banana peppers, which lean on the sweeter side). You can occasionally get one with a bit more bite, but for the most part, they’re rather harmless. If you have some left over, try using them in salads or sandwiches. You’ll find that you’ll always want to have some in your refrigerator.
Storage:
Leftovers can be stored for up to 3 days. Transfer to an airtight container and refrigerate.
Did you try making this? Let us know how it went in the comments!
